We’re at the tail end of tomato season, and I was determined to make one last dish with roasted grape tomatoes since I loved them on the Italian Baked Potato. The rest of this dish just kind of came together with what I had on hand. It’s very mild, so if you want to kick it up a notch, go for it! Maybe some sauteed peppers or a dash of cayenne?
Mexican Pasta Toss
1 pint grape tomatoes, roasted in a 400F oven for 30-40 minutes
2 c. whole wheat shells, cooked and drained
1 (15 oz.) can black beans, rinsed and drained
1/2 c. corn, cooked and drained
1 t chili powder
Shredded cheddar cheese
Toss tomatoes, pasta, beans, and corn in a large bowl, and season with chili powder. Serve topped with shredded cheddar cheese.
Recipes that Fit 
Yummy pasta toss! Loved your presentation and buzzed you!
LikeLike
Hi KC,
I was going to make a big salad for lunch but you just changed my mind.
Love the plate under the pasta, too.
ME
LikeLike
ME-Part 2
Delish!!! – I also used onions and sauteed them with the beans and corn in a little EVOO.
Also added 14oz can of fire roasted diced tomatoes (too lazy to roast regular tomatoes).
Added chili powder and cheese to my portion. T enjoyed it very much. Will be making it regularly during the fall and winter.
Keep em coming.
ME
LikeLike